Spicy Eggplant Stew

Need something quick to make as a side dish? Well, here is a recipe that has the Italian flavor (of course we need to add garlic) and is good addition to a meal.

Spicy Eggplant Stew - The Little Big Vegetarian Book - Page 454
1 kg Eggplant cut into big chunks
500 g tomatoes - coarsely chopped
5 tbsp extra virgin oil
4 cloves garlic - finely chopped
1 tbsp sweet paprika (can substitute with red hot chilli powder)
1 tsp cumin seeds
1/2 tsp ground black pepper,
1 lemon (juice) and salt to taste


Steam the eggplants over large pot of boiling water for 20 min, until tender. Alternatively, you could cook the eggplants with the tomatoes so you retain the nutrient that is lost in water.

Cook the tomatoes with the oil, garlic, paprika, cumin and pepper in saucepan over medium heat for 20 min. Season with salt (add the egg plants with tomatoes - alternative), Cook for 15-20 min until all vegetables are tender. Drizzle with lemon juice and oil and serve hot with Rice.